Lemon Bundt Cake
This moist, soft, and flavorful Lemon Bundt Cake is sure to please the lemon lovers in your life! It has a fine crumb but is not as dense as a pound cake. Wonderful flavor and texture!
Servings: 15 servings
Equipment
- Escali Arti Glass Food Scale Digital Countertop Kitchen, Baking and Cooking Scale with Nutrition and Calorie Counter, 15-Pound Capacity, 9" x 6.5" x .75", Shiny Silver
- Chef'n Switchit Silicone Spatula (Cherry)
- Silicone Pastry Brush
- Microplane Premium Classic Zester Grater - Red
Ingredients
- 2 sticks (226g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs room temperature
- 3 cups (342g) cake flour (see notes for substitution)
- 3 teaspoons (12g) baking powder
- ½ teaspoon (3g) salt (omit if you are using salted butter)
- Zest of 2-3 Lemons
- 1 cup (242g) milk (We use whole milk)
- ¼ cup (54g) vegetable oil- we use canola oil
- 1 Tablespoon + 1 teaspoon 13g Lemon Extract (We used McCormick) *See notes
Lemon Simple Syrup
- ⅓ cup (75g) Lemon Juice from two large lemons
- ½ cup (100g) sugar
Lemon Glaze
- 2 cups Confectioners Sugar see notes
- 3 to 4 Tablespoons (45 to 60g) milk, more if needed for the consistency you like
- Pinch of salt Approximately ¼ teaspoon
- Lemon Extract- Start with 1 teaspoon and add additional until you reach desired amount of lemon flavor You can substitute lemon juice for this also
Instructions
- Preheat the oven to 350 degrees F. Grease and flour bundt pan.
- In a medium sized bowl, add cake flour, baking powder, salt, and lemon zest. Whisk for 30 seconds to blend and set aside.
- In another bowl or measuring cup, add the milk, vegetable oil, and lemon extract. Set aside.
- In the bowl of your mixer, add the softened butter, and mix until smooth. Gradually add the sugar and mix at medium speed for 3-5 minutes, until lightened in color and fluffy.
- Next, add the eggs one at a time, mixing after each addition until the yolk has blended in.
- With the mixer on low speed, alternately add the flour mixture and milk mixture- beginning and ending with dry ingredients. That will be three additions of dry ingredients, two additions of wet ingredients. Scrape down sides and bottom of bowl as needed. After last addition, mix just until blended and smooth. Mix on low speed.
- Spoon the batter into the prepared bundt pan and smooth the top with the back of a spoon.
- Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean or with just a few crumbs attached. It should spring back when lightly touched. At about 20 minutes check on the cake, if the top is becoming too dark, loosely lay a piece of aluminum foil over the top of the cake.
- Allow to cool in the pan on a wire rack for 10 minutes before turning out.
- This recipe makes 7 cups of batter
Lemon Simple Syrup
- Stir together the lemon juice and sugar.
- Microwave for one minute. The mixture should be hot enough to dissove the sugar. If you see sugar crystals on the spoon after stirring the heated mixture, microwave for a few more seconds. (You can heat and dissolve the mixture on the stovetop if you would rather).
- This syrup will be brushed on the top, bottom, and sides of the cake for an added boost of lemon flavor.
- When the cake is fresh out of the oven and still in the pan, brush the syrup over the top (which will eventually become the bottom) of the cake.
- After cake has been turned out, brush additional lemon simple syrup on the top and sides while the cake is still hot. Once that sinks in, brush more syrup over the cake. You can use all of the syrup if you like.
For the Lemon Glaze
- Combine confectioners sugar, milk, lemon extract (or fresh lemon juice), and a pinch of salt in a small bowl and stir until smooth.
- Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more juice or a touch of milk.
- Optional: Add lemon zest over the top of the finished cake if you'd like!
- This cake can be kept at room temperature in an airtight container.